Method and apparatus for packaging beverages



S. H. AYERS Oct. 3l, 1944.

METHOD AND APPARATUS FOR PACKAGING BEVERAGES Filed oct. 25, 1938 5 Sheets-Sheet 1 gunna/Mw oct. 31, 1944. s. H AYERS METHOD AND APPARATUS FOR PACKAGING BEVERAGES Filed 001;. 25, 1958 5 Sheets-Sheet 2 Sama/@ jenrygyefs OC. 31, 1,944. ys AYERS 2,361,587

METHOD AND APPARATUS FOR PACKAGING BEVERAGES Filed oct. 25, 193s s sheets-sheet s 58 a, E7/0x9. 4. 1623@ ,/v l l 5J f.

iii S 52 .Patented ocr. 31, 1944 METHOD AND APPARATUS FOR PACKAGING BEVERAGES Samuel Henry Ayers, Philadelphia, Pa., assignor to Crown Cork & Seal Company, Inc., Baltimore, Md., a corporation of New York Application October 25, 1938, Serial No. 236,948

` 19 Claims.

The present invention relates to methods and apparatus for packaging beverages and, more particularly, to the removal of air from recep` tacles containing beverages.

The principal object of the invention is to provide a method and apparatus for removing air from the head space of a 4receptacle containing a carbonated beverage, such as a beer or a soft drink.

In filling containers with carbonated beverages, and particularly beer, it is highly desirable to exclude air from the head space of the container, since it is found that the oxygen of such air causes, or at least accelerates, changes in the flavor and turbidity of the beer.

Various means have been used to expel the air from the container head space, but all such methods heretofore proposed have involved certain variable factors. For example, one previous method has involved tapping each bottle during its movement on the lling machine from the lling mechanism to the crowning mechanism, the tapping means being arranged to strike each bottle and thereby agitate the contents so that carbon dioxide would be liberated to expel the air from the head space just prior to crowning. The diliiculty with this method has been that since the walls of the main or body portions of bottles of the same rated capacity may vary rather widely in thickness, the tapping mechanism had to be adjusted to strike thev thickest possible container sufciently sharply to agitate the contents to the necessary extent. As a result, a bottle having a relatively thin wall would receive too sharp a blow, with the possibility that the beer therein would be agitated to such an extent that uncontrolled foaming would occur, with resultant waste.

By the method and apparatus of the present invention, heat is applied either directly to the contents of the container or to a localized area of the container to liberate carbon dioxide from the beverage to force the air from the container head space, so that when the container is subsequently sealed, substantially no air will be confined in the container with the beverage.

The method and apparatus of my invention, involving the application of heat directly to the gas containing beverage, or to a localized area of the container, avoids all variable factors encountered in the use of prior apparatus and methods. For example, the temperature of a beverage, when flowed into a container, can be readilycontrolled, and the gas content of any batch can also be readily ascertained. Thus if the temperature of the heat employed in my invention is controlled, and also the length of application of heat, no yariable factors will be involved and substantially all air will be positively forced from the head space of the container. Where the heating by my invention involves the immersion of some heating means in the beverage, the depth of su'ch' immersion can also be made a constant factor.

By my invention, bubbles will rise from the liquid to form a foam which is stable, as distinguished from ordinary uncontrollable foaming similar to boiling. The foam formedby the present invention, particularly on beer, will remain in place for several minutes and, in every instance, will remain in place until the container can be sealed.

Thus, by the use of the method and apparatus of the present invention, only sufficient inert gas will be liberated from the beverage to substantially remove all air from the container head space and I obviate all possibility of undesirable foaming; that is, such foaming as will continue indefinitely.

Other objects and advantages of the invention will be apparent from the attached drawings,

wherein:

Figure 1 is a horizontal sectionalview taken above the work table of a filling machine and showing a mechanism of the present invention applied to the machine;

Figure 2 is a vertical sectional view on the line 2 2 of Figure 1;

Figure 3 is a detail view showing a modified form of heating element;

Figure 4 shows an arrangement similar to that of Figure 2 but with provision for `immersing water-heated coils .in the containers;

Figure 5 is a vertical sectional view of a can of beer or other carbonated beverage showing the manner of immersing a heated coil therein, as by the structure of Figure 4;

Figure 6 is a view similar to Figure 5 but showing the can at the completion of the heat applying operation;

Figure 7 is |a horizontal sectional view taken above the work table of a filling machine of wellknown construction and showing a modified arw rangement for heating containers; A

, Figure 8 is a vertical sectional view on the line 8 8 'of Figure 7, and

Figure 9 is a view in vertical section showing a mechanism for partially immersing containers in suitably heated water.V

Referring to Figures 1 and 2, the numeral I0 designates the stationary work table of a filling machine, which filling machine comprises a rotary filling mechanism II and a crowning mechanism I2. In the embodiment of the apparatus disclosed, a transfer dial I3 removes bottles or cans from the filling platforms of the filling table II and positions them upon a rotary table I4 fixed to a hollow shaft I5 which rotates about a vertical post I6. A dial I1 is fixed to shaft I5 just above the rotary table I4 to hold the containers properly positioned while a heating means lll'descends into the bottle to liberate gas. When the heating is completed, the heating means will rise and the container will be removed from table I by a second transfer dial I9 which will move the container to the rotary table of the crowning or sealing mechanism I2. All of the above mechanisms are'continuously rotated.

The post I6 extends above the dial I'I and supports a circular cam track 2| including a depressed portion 22. A casing 23 is rotatable upon the post I6 with table I@ and dial Il, casing 23 having a plurality of vertical bores therein in which the heating elements or means I8 are vertically movable, one element I8 being aligned with each pocket of the dial I'I. Each element I8 carries a roller 2d which engages the cam track 2l. The depressed portion 22 of the cam track is so positioned that the rotation of the casing 23 with respect to the cam track 2I will cause the heating elements I8 to be successively moved downwardly into a container beneath the same just after the container moves onto the table It, the heating element being raised or retracted from the container just prior to movement of the container from the table It to the dial I9.

Figure 2 shows an arrangement for supplying electric current to each element I8. By the structure shown in Figure 2, each element I8 would have a resistance coil therein, one side of the coil being grounded to the machine and the other side being connected through the rod 26to a brush element 21 which bears upon a stationary sleeve 28 secured to and insulated from the upper end of the post I6. Sleeve 28 is connected to one side of a suitable power circuit through a lead 28. A thermostatic element 30 is provided in the circuit, this element bein of such design that the heating elements I8 wi l be maintained at a constant temperature of rom about 140 F. to about 210 F., depending upon the period within which it is desired to produce the foam and the quantity of foam which'is to be produced, bearing in mind that different types of containers' of like capacity differ widely as to headspace. The rods 26 are adjustably secured in the sleeves 3I which carry the `rollers 24 so that the depth to which the rods will be immersed in the contents of the container may be adjusted and fixed. The adjustable mounting of the rods 26 may be accomplished, for example, by threading them in the sleeves 3I or by use of set screws, not shown. The cam track 2I may also be adjustable by inserts, not shown, to enable the period during which the heating elemen-t is immersed in a, container to be changed.

Generally speaking, it is desirable to postpone heating of the liquid until any foam formed during filling has broken, so that the liquid will have a quiet surface.

Figure 3 shows a modied form of heating element comprising a tube having apertures at its lower end through which steam may issue into the upper portion of the contents of thel container. The tube 35 would be mounted for vertical movement in the same manner as the element I8 of Figure 2 andk would be supplied with steam through flexible lines and a manifold in any desired manner. In some cases, the supply of steam to the elements 35 would be controlled by a slide valve arrangement so that steam would only be projected from the lower end of the element 35 when such end is immersed beneath 'the surface of the contents of the container. In any event, a means to maintain the elements at the desired constant temperature would be provided in the steam supply line. Also,

the steam would be carefully controlled to assurey of its ,being free of air. Particular care must be exercised in the period of immersion of the steam jet to avoid uncontrollable foaming, but this is a very desirable method of producing localized heating when very rapid action is required, such as in bottling and capping at high speed produc tion. Injection of a Very small amount of steam causes quick release of gas, and the jet may be insertedy into the beverage for a very short length of time and then withdrawn, following which the foam builds up and fills the head space. This may be of particular advantage in foaming beverages packed in long, narrow necked bottles, since the jet may be withdrawn and the foaming quickly fills up the space created by withdrawal of the heating element.

By each of the structures described above, heat would be applied directly to the liquid in the upper portion of the container, heating this liquid sufficiently to cause local release of carbon dioxide; i. e., a release of carbon dioxide kfrom the upper portion of the liquid, and at a rate insuliicient to involve uncontrollable foaming. Such carbon dioxide will rise in the head space of the container as a foam which, at least with beer, is extremely fine.' In any event, the foam being heavier than the air present in the head space, will force the air from the head space. Immediately thereafter, the container will be sezaled or crowned by the crowning mechanism I the container about the dial I9, the carbon dioxide will have an opportunity to further rise in the head space of the container prior to crowning. However, due to the complete and exact .control of the generation of carbon dioxide possible by the present invention, the carbon dioxide i can be caused to rise rather suddenly and yet without possibility of uncontrollable foaming, thereby permitting the bottles to be crowned immediately after the application of heat, and without the interpositioning of Vthe dial I9 between the device carrying the heating elements and the crowner I2.

Figure 4 shows a structure adapted to be applied to a filling machine in the same manner as the structure of Figure 2 except that the slides 3Ia carry depending U-shaped coils 52 through which water is circulated. A tank, heating means and pump,l not shown, supply the waterthrough a supply line 55 leading to an angled bore 56 in a manifold 5l fixed to the non-rotatable center post I6a. The opposite end of bore 56 opens to a circumferential channel 58 in manifold 51 to supply water to ports 59 in a sleeve 60 which rotates with the casing 23a and the slides 3Ia. A flexible tube 6I is connected to each port 59, the opposite end of the tube 6I being connected to a borein the corresponding slide 3.Ia, which bore communicates with one end ofthe corre- It will be noted that during the travel of shown in Figure 6.

sponding U-shaped coil 52 so that hot waterwill be supplied to the latter. The opposite leg of each coil 52 opens to a second bore in the slide. which bore has a iiexible tube 62 connected thereto which communicates with a port 63 in the sleeve 60. 'Ihe ports 63 open to a second circumferential channel 64 in manifold 51, and channel 64 communicates with a bore 65 with which a return pipe 66 is connected to conduct the water back to the heated supply tank. With the slides 3| a reciprocating in the same manner as the slides 3l of Figure 2, a water heated coil 52 will be immersed in each container moving from the lling mechanism to the sealing or crowning mechanism.

Figure 5 shows a coil 52 immersed in beer or other carbonated beverage within a wide mouthed can. vAs indicated, the hot water at a temperature of from about 140 F. to about 210 F., depending upon the temperature of the beverage, and preferably at a temperature of from 140 to 150 F. where the beverage temperature is about 45 F., causes small foam bubbles to be formed, particularly adjacent the coil. These bubbles rise to the top of the liquid and, with the preferred temperature, within from twenty to ten seconds, (the exact period depending upon the temperature of the heating water, the degree of carbonation, and the temperature of the carbonated beverage) the head space of the container will be lled with bubbles which, at least with beer, are very small. The foam thus produced is quite stable and, particularly with beer, will remain in the head-space for several minutes, an ample period to permit of sealing the container in usual course. including the depth of immersion of the element 52, that the foam will rise slightly above the top ormouth of the can or bottle so that when the heating element is withdrawn, and the foam settles into the space thus created, the head-space of the container will still be filled with foam as In cases where more rapid heating is desired, steam may be circulated through the element 52, instead of hot water.

It will be understood that the devices of Figures 1 to 3 will create foam in the same manner as the device of Figure 4.

It will be understood that instead of moving the heating element toward the containers, the

containers may be elevated by a suitable cam toy taining the gas content in each batch of liquid lledno variables 'enter into the method and apparatus of the present invention.

Figures 7 and 8 show a modified form of heat- It is desirable to s o gauge the operation,l

and the can C will move through this tunnel when traveling from the filling' tableo to the crowning mechanism. As best shown in Figure 8, the tunnel 4I encloses the upper portion of the can and is provided with baille plates 42 between which the neck of the container passes, the baiiles 42 thereby defining, with the top and upper side walls of the tunnel, a chamber 43 throughwhich the upper portions of the bottles pass. Electrical heating units 44 are provided on the inner surfaces of the side walls of the tunnel so that the air within the tunnel is maintained in a heated state. If desired, closed steam coils may be used as the heating ,means for the chamber 43. Thermostatic means may be provided in the chamber 43 to control its temperature.

By the arrangement shown in Figures 7 and 8 the upper portions of the containers will pass through a body of highly heated air so that the upper portions of the containers .as well as the upper portion of' the contents of the container will be heated to a sufiicientdegree to cause carbon dioxide to rise, usually in the form of compact controllable foam, from the upper part of the liquid within the containers.

It is to be noted that the tunnel 4| is kept in a heated state by heating the air therein. The use-of heated air is found to be highly desirable since it does not cause such an increase in pressure Within the chamber as would prevent carbon dioxide from freely rising from the beverage. For example, if free steam were used'within the v tunnel, the atmosphere within the tunnel would be under some pressure and, as a result, the carbon dioxide could not readily rise from the beverage.

In some instances, the application of localized heat to other areas than the top portion of the container is found satisfactory; for example, where the beverage is packaged in a can..

Figure 9 shows a mechanism which may be interposed between a filling mechanism and a sealing mechanism to partially immerse-a can in a. body of hot water for the purpose of the present invention. The numeral 10 designates an endless conveyor to which cans move from the lling mechanism, this conveyorterminating adjacent a tank 1| of suitably heated Water. A conveyor .12 is positioned above the outlet end of conveyor 10 and extends over the tank 1|. Conveyor 12 1has forked hooks 13 pivoted thereto and as the conveyor 12 moves, these hooks will drop from a guide plate 14 to engage about the neck of a filled can on conveyor 10 to move the can from the latter conveyor and carry it through the Water in the tank 1i. As shown, the central portion of the lower run of conveyor 12 is depressed to lower the' can into the tank. The conveyor 12 will place the cans upon a conveyor y 15, the hooks 13 being momentarily detained at ing arrangement wherein heat is applied, to a Y localized portion of the container C, The reference numeral 40a designates the work table of the filling machine including a rotary lling table Il. Containers, preferably cans, are removed from the lling table by a dial 40 which transfers them to the crowning mechanism I2. A tunnel 4I of generally inverted U-shaped form in vertical section overlies the portion of the the instant the can reaches a rm position on the latter conveyor by suitable trip means, not shown, for example, a pivoted arm lightly springpressed to momentarily retard advancing movement of the hook so that the can may move out of engagement therewith.

The can is preferably immersed to one-third its height in the water. Such immersion of a can of beer for a. few seconds, with the Water ataI temperature of from to 160 F., dependto a greater depth, the water temperature mayV be reduced.- For example, it is found that with a can, one-third immersed in Water at 140 F., and with the beverage at 45 F., the head space will be filled with a stable, controllable foam in thirty seconds. With other conditions identical, immersion in water at 160 F. Will fill the head space in fifteen seconds. i

Comparable operations with regard to theV structure shown in Figure 4, show that with the heating coil 52 immersed to one-half the depth of a can of beer, the head space is filled with the desired foam in fifteen seconds with the water temperature at 140 F. While if the water temperature is at 190 F., the head space will be filled with foam in two seconds, both examples assuming that the beverage is at 45 F. A greater heat than indicated, too long applied, is apt to cause the foam to break, permitting air to re-enter the head space. f

As hereafter stated, the periods of heating just stated must be reduced with some soft drinks.

It is to be understood that thetype of foam which may be created by the presl'ent invention, at least with beer, is formed of very fine bubbles and is very compact due to the relatively slow heating, thereby substantially excluding all air from the container head space. It is also extremely stable and will remain in place for several minutes and, when a heating element is withdrawn, will settle into the space t us created. Formation of foam to a slight heigll? above the mouth of the container will assure t at such settling does not leave an air-space in,A the head of the container. This type of foanrf is also controllable; that is, the formation ofthe foam will discontinue immediately or almost immediately the application of heat is terminated. All ofA these characteristics distinguish the foaming obtained by the present invention from the foaming' which may occur as the result of a general, as opposed to a localized, application of heat or the tapping or other agitation of the container and contents, for in the latter instances the foaming is sudden and violent and in extremely large bubbles which further increase in size as they move upwardly through the beverage. Also, foaming caused by these last-mentioned methods is uncontrollable and may continue indefinitely so that a large gas r liquid loss may occur and the foam may or may not remain in the head space for a suitable period topermit sealing.

The foam which occurs with beer by the use of the present invention is formed of quite small bubbles and buildsup relatively slowly. With most soft drinks, the bubbles are somewhat larger, form more rapidly, and the foam whichp results is not quite so' stable, requiringthat the bottle be capped as soon as possible after heating is discontinued, and also that the period of application of heat be reduced. Moreover, the controlled foaming which occurs With soft drinks varies with the different beverages, some foaming more rapidly than others and some, for example,

`ginger ale, producing a more stable foam.

Subject matter disclosed but not claimed herein may be claimed in my divisional application for Methods and apparatus for packaging beverages, Serial No. 486,570, led May 11, 1943.

The phraseology employed in the specification is for the purpose of description and is not infilling a container with the beverage in an atmosphere containing air so that the space in the container above the liquid will contain air, raising the temperature of the beverage by inserting a heating means into the beverage sufficiently to liberate carbon dioxide to thereby expel at least part of the air from the space in the container above the liquid, and then sealing the container.

2. The method of packaging beverages containing carbon dioxide comprising substantially filling a container with the beverage in an atmosphere containing air so that the space in the container above the liquid Will contain air, rais-` ing the temperature of the beverage adjacent the top of the container by inserting a heating means into the beverage adjacent the top of the container to liberate carbon dioxide and thereby expel at least a part of the air from the space in the container above the liquid, and then sealing the container.

3. The method of packaging beverages containing carbon dioxide comprising substantially filling a container with the beverage in an atmosphere containing air so that the space in the container above the liquid will contain air, raising the temperature of the beverage adjacent the top of the container by inserting a heating means into the beverage adjacent the top of the conta'ner to liberate carbon dioxide in the form of fine bubbles to ll the head space of the container, and then sealing the container.

y 4. The combination in a filling machine, of a container filling mechanism, a sealing mechanism, a heating device mounted for immersion in the upper portion of a container to raise the temperature of the container sufnciently to liberate carbon dioxide and expel at least a part of the air from the space above the contents, and means lto actuate said mechanisms and device in timed relation.

5. The combination in a filling machine, of a container filling mechanism, a container sealing mechanism, means to move a container between said mechanisms, a heating element, and means to move the said heating element with respect to the container so that the element will be immersed in the upper portion of the contents to heat the same sufiiciently to liberate carbon dioxide from the contents and thereby expel at least a part of the air from the space above the contents.

6. A mechanism for liberating carbon dioxide from .a liquid within an open container comprising a support, a steam jetting device, and means to move said device relative to said support and l into a container to heat at least the upper portion of the liquid within such container to a suiiicient degree to liberate carbon dioxide therefrom.

7. A mechanism for liberating carbon dioxide from a liquid within an open container comprising a support, a heating device movable with respect to said support and adapted to be immersed in the liquid within the container to raisethe temperature of the liquid sufficiently `to liberate carbon dioxide and thereby expel at least a part of the air from the space above the liquid, and

means t3 move said last-named means with tended to limit the invention, the scope of the invention being indicated in the claims.

I claim: l

1. The method of packaging beverages containing carbon dioxide ycomprising substantially respect to said support and into the liquid.

8. The combination in a filling machine, of a container lling mechanism, a container sealing mechanism, a water-heated element positioned between said mechanisms, and means to immerse said element in the container contents to raise the temperature of the contents suiiciently to into a container to heat at least the upper portion to move said `element relative to said support and of the liquid within such container to a suiilcient-- degree to liberate carbon dioxide therefrom.

' 10. The combination in a filling machine, of a container lling mechanism, a container sealing mechanism, a duid-heated element positioned between said mechanisms,` and means to immerse said element in the container contents to raise the temperature of the contents sumciently to liberate carbon dioxide and expel at least a part of the air from the space above the contents. 11. The method of packaging beveragescontaining carbon dioxide, which comprises partially lling a container with the beverage, the unlled space remaining in the container above the liquid level containing air, raising the temperature of only a relatively small proportion of the volume of the beverage in the container to cause it to release part of its carbon dioxide content and thereby purge at least part of the air from the saidspace above the liquid. and then sealing the container.

12. In apparatus for purging air from the space above the liquid level in arpartially-lled carbonated beverage container, the combination of a pathway along which the container is adapted to l' 13. In a system for packaging 4a liquid containing a gas at kleast partially releasable therefrom upon increase in temperature, the combination of means for partially lling a container with the liquid, the unfilled space above the liquid level in the container containing air. a tubunr heating element, means for supplying a Illuid heating medium thereto, means for inserting and then withdrawing said element from the liquid in the c ontainer for heating at least part `of the liquid 'so as to liberate gas therefrom and thus-purge at least part of the air from the said space above the liquid, and means for then sealing the container.

14. In a system for packaging a, liquid containing a gas at least partiallyreleasable therefrom upon increase in temperature, the combination of means for partially lling a container with the mersing said element in the liquid for heating it to cause it to liberate part of lts gas content and purge atleast part of the air from the said space above the liquid, and means for then sealing the container.

15. In apparatus for purging air from the space above the liquid level in a partlally-nlled lcare bonated beverage container, the combination of a support for the container, means for moving the support, a heating element over said support. mechanism synchronized with said moving means for first inserting said element in the liquid in said container and then withdrawing the same. l

whereby at least part of the liquid is heated to liberate gas therefromfor purging at least part of the air Ai'rom the container, and means for seahng the' container.

16. In a system for packaging a liquid containing a gas at least partially releasable therefrom upon increase in temperature, the combination of l to cause it to liberate part of its gas content-for purging at least part of the air from the container above the liquid level, and means for then sealingthe container.

17. In apparatus for purging air from the space above the liquid level in `a partially-illled carbonated beverage container, the combination of a A pathway along which the container is adapted to move, a plurality of heating means adjacent the pathway, means for inserting said means in the liquid for heating the same to cause it to liberate gas for purging at least part of the air from the container, and means adjacent the pathway for sealing the container.

18. In apparatus for purging air from the space above the liquid level in a partially-filled carbonated beverage container, the combination of a pathway along which the container is adapted. v to move, a heating means` above the pathway,

means for inserting said means throughthe open top of the container into the liquid therelnior heating at least part of the liquid to causeit to liberategasandwrgeatleastpartoftheair 4 ffrom the container, and means adjacent the pathliquid, the imfillcd space above the liquid level in the container containing air, .a heating element including a supply andlreturn tube, means for way for sealing the container.

19. The combination in a filling machine, vof a container illling mechanism. a' sealing mechanism, an electrically heated device mounted for immersionintheupperportlonofa containerto raise the temperature ofthe container, contents suiilciently to liberate carbon dioxide and expcl atleastapartoftheairfromthepoceabove the contents, and means to actuate said mechanisms and device in timed relation.

simon. may minas 

